Stuffed pork tenderloin makes for an incredibly impressive yet easy main course. When sliced, the beautiful spiral filling is revealed, wowing dinner guests. But getting the right cut is crucial for both cooking performance and presentation
In this guide, you’ll learn the step-by-step process for cutting pork tenderloin to create the ideal vessel for flavorful fillings. With a few simple knife skills, you’ll be able to craft a mouthwatering masterpiece. Let’s get started!
Benefits of Cutting and Stuffing Pork Tenderloin
Pork tenderloin is a lean, tender cut that cooks quickly Stuffing it gives you these advantages
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Flavor – Stuffing adds spice, herbs, cheese, fruits etc. for delicious flavor in every bite.
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Moisture: To keep the pork moist while roasting, fillings often have juices, oil, or cream in them.
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Variety – Get creative with different cultural stuffings like Italian, Asian or Mexican flavors.
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Presentation – When sliced, the spiral design looks impressive and elegant on the plate.
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Portion control – Cutting and stuffing portions each tenderloin allows for easy serving sizes.
With so many benefits, it’s easy to see why cutting pork for stuffing is a great cooking technique to master.
Choosing the Right Pork Tenderloin
Look for tenderloins that are:
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About 1 to 1 1/2 pounds each—enough to cut in half lengthwise and stuff.
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Similar thickness – Helps them cook evenly when stuffed.
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Tapered at one end – Makes butterflying easier.
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Free of large fat pockets – Can interfere with even cooking.
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Bright pink color – Indicates freshness.
Two tenderloins can easily feed 4 to 6 people when stuffed.
Necessary Equipment
You don’t need fancy gadgets to cut and stuff pork tenderloin. Here’s the basic equipment:
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Sharp chef’s knife – Essential for precision butterfly cuts.
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Cutting board – Give yourself lots of room to work.
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Kitchen string – For trussing to hold shape while cooking.
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Instant-read thermometer – Checks doneness temperature.
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Small spoon – Helps press filling into spaces evenly.
With just these simple items, you’re ready to start prepping the perfect pork roast.
Step-by-Step Guide to Cutting Pork Tenderloin
Follow these simple steps for flawless results:
1. Trim Excess Fat and Silver Skin
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Lay the tenderloin on a cutting board and trim off any excess fat around the sides.
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Peel off and discard the thin silver skin membrane for better presentation.
2. Butterfly the Tenderloin
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Position your knife about 1/3 down from the tapered end.
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Make a horizontal cut through almost but not completely through.
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Open it up like a book. The butterflied loaf should be about 1 inch thick.
3. Pound to Even Thickness
- Cover with plastic wrap. Gently pound with a mallet or pan to flatten and even out the thickness.
4. Season the Inside
- Salt, pepper and sprinkle herbs or rub on the inside surface that will hold the stuffing.
5. Spread the Stuffing
- Leaving a 1/2 inch border, cover the inside with your favorite stuffing mixture.
6. Roll Up Tightly
- Starting at a tapered end, roll up the pork around the filling. Press gently to pack the stuffing in tightly.
7. Tie Securely with Butcher’s Twine
- Wrap string around the roll in four or five spots to hold the shape for cooking.
With these simple steps, you’ll have a beautiful and evenly stuffed tenderloin ready for roasting.
Choosing the Best Stuffings
The possibilities are endless for delicious fillings. Consider these options:
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Italian – Spinach, sun-dried tomatoes, feta, basil, garlic
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Apple and Sage – Sauteed apples, onions, fresh sage
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Mediterranean – Artichokes, olives, roasted peppers
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Southwest – Corn, black beans, Monterey Jack, cilantro
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Asian – Mushrooms, carrots, bean sprouts, ginger, 5-spice powder
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Bacon and Cheese – Sauteed spinach, bacon, cheddar or Swiss
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Fruit and Nut – Dried cranberries, apricots, pistachios, walnuts
Get creative and combine your favorite flavors. Just avoid extremely moist stuffings that won’t hold their shape.
Roasting Perfectly Stuffed Pork Tenderloin
Once stuffed, sealed and trussed, roast the tenderloin using these tips:
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Preheat oven to 400°F.
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Heat olive oil in a skillet. Sear all sides to brown the outside.
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Roast for 30-40 minutes until the internal temperature reaches 145°F.
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Allow to rest tented in foil for 10 minutes before slicing.
monitor the temperature closely with a meat thermometer for a juicy interior.
Serving Your Filled Pork Tenderloin
When resting time is up, it’s finally time to wow your guests.
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Remove strings and slice into rounds 1/2 to 1 inch thick.
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Fan out on a platter to showcase the filling.
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Serve with roasted veggies and rice or pasta to complement.
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Pour any juices from the pan over the top for added moisture.
Your elegant yet easy stuffed pork will be an impressive meal that everyone will remember.
Perfectly Stuffed Pork Tenderloins Made Easy
With these simple steps, you can master the method for flawlessly cut and stuffed pork tenderloin:
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Choose the right size tenderloins for stuffing.
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Equip your kitchen with just a few essential tools.
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Trim, butterfly, pound and season the pork.
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Pack the stuffing tightly into the cut.
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Roll up and tie securely to seal.
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Sear, roast and slice to serve this delicious dish.
Plus experiment with endless filling variations from all over the world.
Cutting pork tenderloin for stuffing unlocks a world of possibilities for amazing flavors and presentation. Impress hungry guests at your next dinner party with this spectacular yet easy roast.
How to Roll Cut a Pork Tenderloin
FAQ
How do you cut a pork loin so you can stuff it?
How do you cook a stuffed pork tenderloin?
To cook a stuffed pork tenderloin, sear the meat in a preheated oven at 400°F. This temperature results in a deeply colored exterior and juicy meat. Arrange a rack in the middle of the oven and heat the oven to 400°F. (The passage does not provide information on how to stuff the pork tenderloin, please refer to the recipe for that information.)
How do you make a stuffed pork loin?
To make a stuffed pork loin, the meat should be about half an inch thick. Layer in the stuffing ingredients, spinach, roasted red peppers, pesto seasoning, bacon, cream cheese, salt, and pepper. Then, roll the meat as you would cinnamon rolls, tucking in the ends as you go. Use a couple of toothpicks or some kitchen string to keep it held together.
Should stuffed pork tenderloin be refrigerated before cooking?
Make ahead: You can refrigerate the stuffed tenderloin up to a day in advance, after stuffing it. Let the meat come to room temperature before cooking. Did you make this? A guide to making stuffed pork tenderloin with spinach, mozzarella, roasted red peppers, sun-dried tomatoes, and pesto.
How to prepare a pork tenderloin?
To prepare a pork tenderloin, first thaw the loin and butterfly it with a sharp knife (or cut it almost in half). Next, wrap the loin in a sheet of plastic wrap and pound the meat with the flat side of a meat mallet until it is about half an inch thick.